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The influence of drying method to the changes of bioactive compounds in lingonberry by-products

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dc.contributor.authorOzola, L.
dc.contributor.authorKampuse, S.
dc.date.accessioned2018-06-01T12:18:33Z
dc.date.available2018-06-01T12:18:33Z
dc.date.issued2018
dc.descriptionArticleeng
dc.description.abstractThe aim of this research was to evaluate the effect of different drying methods on industrially obtained lingonberry pulp juice by - products. For investigations, by - product was dried using hot air dryer (at temperatures 80 °C , 60 °C and 40 °C ), microwave - vacuum dryer and freeze - dryer. The freshly defrosted by - product was used as control. All samples were analysed on the basis of their moisture content, colourimetric attributes (CIE L*a*b* colour system), content of vitamin C (iodometric method), content of total carotenes (TC), total phenol content (TPC), total anthocyanin content (TA) and antiradical activity (DPPH, ABTS + ). The obtained data on content of vitamin C showed a 10% decrease between control and sample dried in hot air at 80 °C . Similar changes were noticed with total anthocyanin content, the lowest amount was also foun in this sample ( 306.72 ± 18.32 mg 100 g - 1 DW). Total carotenes content was higher in freeze - dried sample (5.61 ± 0.16 mg 100 g - 1 DW) which was very close to control sample. A significant loss of total phenol content was noticed after drying, up to 80%, similar ten dencies were noticed with changes of antiradical activity. After evaluating the obtained data, the use of hot air dryer at 80 °C temperature resulted in the lowest amount of vitamin C and anthocyanins in lingonberry by - products, which makes this method unsuitable for drying by - products of these berries. However, vacuum assisted microwave drying and freeze drying showed less damaging impact on dried material.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2018, vol. 16, no. 4, pp. 1781-1795eng
dc.identifier.urihttp://hdl.handle.net/10492/4372
dc.identifier.urihttp://dx.doi.org/10.15159/ar.18.164
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestryeng
dc.subjectair dryingeng
dc.subjectantioxidant activityeng
dc.subjectfreeze-dryingeng
dc.subjectmicrowave-vacuum dryingeng
dc.subjectVaccinium vitis-idaeaeng
dc.subjectarticleseng
dc.titleThe influence of drying method to the changes of bioactive compounds in lingonberry by-productseng
dc.typeArticleeng

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2018, Vol. 16, No. 4